10 March 2016

Mexican spaghetti

Oh how I loved
this Mexican style spaghetti! I just wanted to make a chilli style
sauce to be served with pasta and some tortilla chips on the side,
and I really loved the combination I ended up with. There was a
crunch from the tortilla chip, softness from the pasta and spiciness
from the sauce – a nice combo!

I can't wait to
make this again when I'll get the chance. Here's the recipe, if the
idea tickled your fancy as well. You can also easily veganise this
recipe by substituting the cheese and sour cream and by using vegan
pasta.

Ingredients

1 onion

4 garlic cloves

1 red bell pepper

2 red chillies

1 tbsp vegetable
oil

140 g sweetcorn

240 g black beans

5 large vine
tomatoes

½ cup dried soya
mince

Ground coriander
to taste

Ground cumin to
taste

Smoked paprika to
taste

Smoked chilli
paste to taste

4 tbsp tomato
purée

Fresh coriander

1 lime's juice

Spaghetti

Grated cheese

Sour cream

Tortilla chips

Method

Chop the onion,
garlic, bell pepper and chillies and start cooking them in vegetable
oil.

After they have
softened, add the sweetcorn and black beans followed by the chopped
vine tomatoes.

Prepare the soya
mince separately according to the instructions on the packet and add
it to the pan.

Add the seasoning
to the vegetables, stir through and let simmer.

Cook the spaghetti
in water until al dente.

Serve the
spaghetti with the sauce, cheese, sour cream and tortilla chips on
the side.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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